Fresh tomato and lemon pasta is an easy summer meal with only four ingredients. Cook down fresh chopped tomatoes in olive oil and then add in lemon juice, salt, and crushed red pepper, and your pasta of choice.

There might be about 10 different variations of this sort of pasta on my blog.

It all started with my Mom’s version of lemon shrimp pasta.

Then I look out the shrimp and added in fresh mozzarella.

I got sick of making tomato confit and turning the oven on in the summer.

The whole dish now went stovetop.

I don’t add garlic or cheese anymore.

Frankly, this pasta dish doesn’t need it.

Fresh tomato and lemon pasta is exactly what it says it is, FRESH!

Cut up three garden, fresh tomatoes of your choice.

Sauté them in olive oil with some crushed red pepper flakes.

Boil your noodle of choice.

Smash down the cooked tomatoes with a wooden spoon. Mix in the lemon juice.

Add the cooked noodles with tongs right into the pan with the sauce.

Season with salt and give it a good toss.

I like to top the pasta with fresh basil if I have some.

Fresh Italian flat-leaf parsley works as well.

If you are looking for another way to use up fresh tomatoes and want something with a little more garlic bite, try garlic butter tomato sauce.

The possibilities for fresh, summer tomatoes are endless.

Now, I hope you guys know why I love tomato season so much!

Fresh Tomato and Lemon Pasta

Yield: Serves 2-4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Spaghetti noodles tossed in fresh tomato and lemon pasta sauce.

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Ingredients

• 1/4 cup extra-virgin olive oil
• 3 ripe heirloom or roma tomatoes, core removed and chopped
• 1/4 - 1/2 tsp crushed red pepper flakes
• juice of 1 lemon
• salt to taste
• 8oz Spaghetti Noodles
• fresh chopped basil (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add olive oil to a large skillet over medium heat. Cover with a lid. Cook tomatoes down for 10 minutes.
3. While the tomatoes cook down, add the noodles to boiling water and cook until al dente.
4. Smash the tomatoes down with a wooden spoon until a sauce is formed. Add a pinch of salt and the lemon juice. Stir to combine.
5. Add the al dente noodles right into the sauce using tongs. Toss to combine. Adjust the salt to taste.
6. Top with fresh chopped basil or parsley if you have it.

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